My Notes

My Notes

Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.

6 servings

Cooking Methodbaking

CostInexpensive

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturemeaty, savory

Type of DishThanksgiving Leftovers, savory/pot pie

Ingredients

3 cups roughly chopped cooked lamb

2 large cloves garlic, peeled

1 medium onion, quartered

1 teaspoon dried rosemary, crumbled

4 tablespoons (½ stick) butter

2 tablespoons all-purpose flour

¾ cup beef broth

Salt and black pepper to taste

4 medium potatoes, peeled, cooked, and mashed (about 3 cups)

Instructions

Preheat the oven to 325 degrees.

Mix together the lamb, garlic, onion, and rosemary. Put through a meat grinder twice or chop in a food processor until fine. Melt the butter in a skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth, whisking to avoid lumping. Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste. Add the lamb mixture, stir to blend, and season with salt and pepper to taste.

Spoon into a 1½-quart casserole or a deep pie pan. Spread the mashed potatoes on top and cover evenly to the edge of the casserole. Make a crisscross design with a fork.

Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.